One of my favourite things to do in the colder weather is to make chicken stock. On a Sunday afternoon when the kitchen is clean and all other chores are being done, tossing a stock together just fits in. It doesn’t take long to get the ingredients together, as long as I’ve picked up a nice free range or organic chicken. It’s a great way to get good value from what can sometimes be an expensive purchase. I will usually freeze some of the stock to use in soups, casseroles, risottos and stir frys, and the chicken itself also turns up during the week in sandwiches and wraps, grills, in soups, and stir frys. I’ll let you know when and how this chicken and stock turns up.
Ingredients
1 whole chicken or 1.5 kilos chicken wings and necks
2 cloves garlic
1 carrot
1 brown onion
1 stick celery
a few stalks of parsley
few sprigs of thyme
2 cloves garlic
2 big pieces of lemon zest
8-10 peppercorns
2 bay leaves
sea salt
Put the chicken in a large pot. Fill with water, until the chicken is covered. Be generous with the water, as it will reduce. Bring to the boil, add the other ingredients, and then turn the heat down. Let it simmer very gently for at least 1 hour – between 3-5 is best. Take out the chicken and put it in the fridge Let it cool (overnight works well), and then skim the top of the stock to remove the fat and stuff that has accumulated there. Divide the stock into different containers and jars and place in the freezer or the fridge (but I find that it only lasts about 4 days in the fridge).
Tags: basics, chicken, favourites, Joy, stock
